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OT-any fans here of Sriracha sauce?

'Q Bruddah'Q Bruddah Posts: 739
edited 8:35PM in EggHead Forum
I first found Sriracha sauce in Pho restaurants that serve Vietnamese Beef Noodles. I am addicted. The Sriracha sauce had a lot to do with it. In the restaurants they have condiments on the table usually Hoisin Sauce, Soy Sauce and sometimes fish sauce. If you like heat and sweet mix the Sriracha and Hoisin together and balance the flavor you like best--hot or sweet. The "refrigerate after opening" is a made for US market thing. All the restaurants I have been in keep in on the table.

Comments

  • ResQueResQue Posts: 1,045
    Definitely a good sauce. Some people use it for chicken wings along with a lot of other things. Personally I haven't cooked with it. I have only used it to make spicy tuna and salmon sushi.
  • Hah! Good timing, Q Bruddah. We just had this conversation last week! Try the orange marmalade sriracha wings, they're awesome!

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=187&func=view&id=859016&catid=1&limit=24&limitstart=0
  • I was JUST going to say that I LOVE the stuff in Pho
  • RRPRRP Posts: 21,914
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • azbbguyazbbguy Posts: 191
    I love glazing ribs, and country ribs with honey, sriacha, bourbon, and ketchup..

    I put Sriacha on just about everything.
  • 'Q Bruddah'Q Bruddah Posts: 739
    There is often a stack of small 3" bowls or to save on dirty dishes for the cook (I have a restaurant background)I mix hoisin and sriracha on the sprout/basil/jalapeno plate after I dump its contents into the Pho. With a spoon in my left hand and chopsticks in my right I go after the pho. I pick out beef and dip it in the sauce and chase it with HOT soup. Your mouth just kinda blooms in the heat. And sweat forms on the brow.
    'Q Bruddah
  • reelgemreelgem Posts: 4,256
    I LOVE Siracha, we've been buying it for years. Someone on the forum posted a recipe mxing orange marmalade with siracha. You cook the wings till almost done and then dip them in the sauce and put back on the egg for another 10 mins. They're delicious!! Great for a change from the traditional wings. :)
  • RRPRRP Posts: 21,914
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • BluedotBluedot Posts: 82
    Firecracker shrimp made with Sriracha sauce is outstanding
  • SoCalWJSSoCalWJS Posts: 399
    Made the wings awhile back - delicious change of pace! I was afraid the recipe was going to be too hot. so I cut back just a bit. Could definitely have been hotter.

    Good stuff!
    South SLO County
  • muklmukl Posts: 66
    God I love to pho.
    Love it with srirachaaaaaaaaa. Put srirachaaaaaa on oysters the other day...nicely different from tabasco.

    Azbbguy...any chance of getting the ratios you use?
    Thanks in advance
  • cookingdude555cookingdude555 Posts: 1,463
    Love Sriracha. I did some wings on my performer a few weeks back that were kind of buffalo/jerk, and at the end I decided, what the heck, I'll just baste them with full strength sriracha. They were really good ...

    John - SLC, UT

    2 XLs, Medium, MM, and Mini

  • Buffalo/jerk/sriracha wings? Talk about an identity crisis. :laugh:
  • cookingdude555cookingdude555 Posts: 1,463
    Yeah, went a little crazy with the franken- wings. It worked though, sriracha fixes everything. Oh sriracha, you really are the best. :cheer:

    John - SLC, UT

    2 XLs, Medium, MM, and Mini

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